Coyote Gulch Breakfast Quesadilla


  • 3 ounces chorizo
  • 4 eggs
  • Salt and pepper
  • 2 teaspoons butter
  • 2 burrito-size flour tortillas
  • 2 green onions, sliced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup chopped cilantro
  • 1 tablespoon garlic oil or other oil of choice
  • Sour cream (optional)
  • 1/2 avocado, sliced (optional)


  1. Sauté chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes.
  2. Remove from heat and set aside.
  3. Lightly beat eggs with whisk or fork.
  4. Season with salt and pepper to taste.
  5. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.
  6. Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2-inch of edge.
  7. Spoon cooked sausage evenly over eggs.
  8. Sprinkle with green onions, cheese and cilantro.
  9. Top with remaining tortilla.
  10. Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of the oil over the surface of the top tortilla. Place quesadilla in skillet oiled-side up. Cook over medium-low heat until browned on bottom, about 5 minutes.
  11. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
  12. Remove from heat to chopping board and cut into 8 wedges.
  13. Serve with sour cream and avocado, if desired.